AOCS, Cargill combine to refine standards for food-oil quality

The American Oil Chemists' Society and Cargill have worked together to improve the methods used for verifying oil quality in foods. "These new official methods for total fat and fatty acids in foods are a significant industry achievement in that they will enable faster formulation or reformulation of consumer products, especially as the industry looks to respond to demands from consumers for reduced fat food options," said AOCS Technical Director Richard Cantrill.